Mafaldine with Rabbit Sauce

Mafaldine with Rabbit Sauce is a refined and tasty dish typical of the Italian tradition. Here is the recipe to prepare it:

Ingredients

• 400 g of mafaldine or other long pasta
• 1 whole rabbit, cut into pieces
• 1 large onion
• 1 carrot
• 1 celery stalk
• 2 cloves of garlic
• 150 ml of white wine
• 400 g of peeled tomatoes or tomato puree
• Chicken or vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Fresh or dried rosemary
• Chopped fresh parsley for serving

Preparation

1. In a large saucepan or pot, heat the extra virgin olive oil and brown the rabbit pieces on all sides until golden.

2. Finely chop the onion, carrot, and celery and sauté them in the same saucepan, collecting the cooking juices from the rabbit. Add the garlic.

3. Deglaze the sauté with white wine and allow it to evaporate.

4. Add the peeled tomatoes, rosemary, and season with salt and pepper. Cook over low heat for at least an hour and a half, adding broth when the sauce dries out too much and stirring occasionally.

5. After about an hour of cooking, check the tenderness of the rabbit; when it is ready, remove it from the sauce, debone the meat, and coarsely chop before putting it back into the pot.

6. Cook the pasta in boiling salted water until al dente.

7. Drain the pasta and transfer it to the rabbit sauce, tossing it for a minute to flavor it well.

8. Plate the pasta and garnish with chopped fresh parsley.

Mafaldine with Rabbit Sauce offer a refined and complete meal, an excellent choice for a family Sunday lunch or special occasions. Enjoy your meal!